Mild Sencha tea!
Houjicha is also called Bancha.
Like Sencha, tea leaves for Houjicha are grown with fully-flooded sunlight, so that Houjicha contains beneficial Catechin (a wellknow antioxidant).
The first three processing steps of Houjicha tea leaves are the same as for Sencha: 1) Steaming, 2) Drying and Crumpling, and 3) Shaping.
But to make Houjicha, the tea goes through one special additional step: 4) Roasting.
Generally Houjicha is made with various tea leaves, Ichibancha (first harvested), pruned tea leaves, second and third harvested tea and so on.
Of course, like all of Hibiki-an teas, this organic Houjicha is made from only Ichibancha (first harvested).is made by roasting Sencha tea leaves over high heat.
It is a brown colored tea with a delious toasted nutty flavor, which appeals to all.
Since Houjicha is pan-roasted, it is very low in caffeine and therefore holds very little bitterness.
They also tend to be aromatic teas as well as being light on the palate and quite refreshing. It is perfect for making iced tea.
The clean, roasted flavours of houjicha go with any kind of food, particularly rich foods, and is often appreciated as an after-dinner tea.
In this sense is our Houjicha a delicious and affordable everyday tea .
Furthermore, it has medicinal properties too: in Japan, Houjicha is commonly given to babies and people who are sick because it is both nourishing and low in caffeine.
Organic sencha (roasted)
Hibiki-an organic tea farm
Midgaard is honoured to be selected as the first Belgian importer of the Hibiki-an organic green teas!
"Hibiki" in Japanese means "touching someone's heart."
Hibiki-an is surrounded by the rolling hills of Uji, in the ancient city of Kyoto, where the Japanese tradition of green tea began over 1,000 years ago.
In Japan, when people think of high quality green tea, they think of Uji. The misty climate, sloping hills, warm days and cool nights provide an ideal setting for tea plants to thrive.
Today the Yasui family (owner of the Hikibi-an farm) combine centeries old farming, harvesting and processing traditions with modern day techniques.
There are only a few farmers that produce organic green tea in a small part of Kyoto. Although Japanese green tea can be harvested two to four times throughout the year, the Hibiki-an tea only has one harvest a year, thus guarantying an exceptional high standard of quality and flavour.
The Japanese describe organic farming as "Daichi tono Kakutoh", which literally means "taking a lot of time and great effort to grow".
With no use of chemical fertilizers, herbicide or pesticide, modern organic farming is identical to that of the ancient farmers.
Please enjoy the simple and traditional taste of the Hibiki-an organic green teas!